Directions:

Directions:

Coat a large nonstick skillet with cooking spray and set over medium heat. Add corned beef and sauté until crusty and browned on edges, about 6 to 8 minutes.

Add onion and cook over low heat, stirring often, until soft and lightly browned, about 6 minutes (if the pan becomes too dry, stir in a tablespoon of water). Stir in hash browns and beets and cook over medium heat until potatoes are nicely browned on all sides, stirring occasionally with a wooden spoon and scraping up brown bits, about 15 minutes.

Season to taste with salt and pepper and serve immediately with hot sauce, if desired. Yields about 3/4 cup per serving.

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